GMA Recipe: Red, White and Blueberry Tart

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Red, White and Blueberry Tart
From GMA's Food Editor and author, Sara Moulton
Monday, July 4, 2005

Sara Moulton made a special treat for Independence Day on Good Morning America.

Ingredients

Basic pastry dough (or store-bought)

3/4 stick (6 tablespoons) unsalted butter, softened

1/2 cup sugar

1 large egg

3/4 cup (3 ounces) skinned whole almonds, finely ground in a food processor

1 tablespoon amaretto (optional)

1 tablespoon all-purpose flour

1/8 teaspoon salt

2 cups (12 ounces) strawberries, hulled and cut lengthwise into 1/8-inch-thick slices

2 cups (8 ounces) raspberries

2 cups (8 ounces) blueberries

1/4 cup strawberry or raspberry jam, melted and strained

Directions

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 10- or 11-inch fluted round tart pan with a removable bottom, then roll rolling pin over top of pan to trim edges of dough flush with rim. Refrigerate for one hour.

Put a rack in middle of oven and preheat oven to 375° F.

Lightly prick dough in several places with a fork. Line shell with foil and fill with pie weights, raw rice, or dried beans. Bake for 15 minutes. Carefully remove foil and weights and bake shell until just golden, 5 to 10 minutes more. Cool on a rack. (Leave oven on).

Beat together butter and sugar in a small bowl with an electric mixer at medium speed until pale and fluffy. Beat in egg, almonds, extract, amaretto (if using), flour, and salt. Spread this pastry cream mixture evenly in bottom of shell.

Bake tart until pastry cream is just golden, 20 to 25 minutes. (If crust looks too brown after 15 minutes, cover with a pie shield or loosely with foil.) Cool tart on rack for about 30 minutes.

Arrange overlapping strawberry slices and raspberries decoratively on pastry cream. Brush gently with jam (if jam is too thick, thin it with hot water, 1 teaspoon at a time, as necessary). Remove rim of pan before serving.

Enjoy with vanilla ice cream.

Basic Pastry Dough

Ingredients

1 1/4 cups all-purpose flour

3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

2 tablespoons cold vegetable shortening

1/4 teaspoon salt

3-4 tablespoons ice water

Directions

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-sized) lumps of butter. Drizzle 3 tablespoons of ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful of dough: if it doesn't hold together, add more ice water 1/2 teaspoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough. Turn dough out onto a work surface. Divide into four portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute the fat.

Gather all dough together, with a pastry scraper if you have one. Press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour.

Wrap each disk in plastic wrap and refrigerate until firm, at least one hour.

Dough can be refrigerated for up to one day

Makes a single-crust pie or tart

Recipe copyright © 2005, Sara Moulton.